Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 300g mixed mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 5 cups warm vegetable stock
• 3 tbsp butter
• 1/2 cup parmesan, grated
• 2 tbsp olive oil
• Parsley, chopped

Steps

1. Saute mushrooms in olive oil until browned; set aside.
2. In the same pot, melt half the butter, saute onion and garlic until soft.
3. Add rice, toast for 2 minutes, stirring, until edges turn translucent.
4. Pour in wine, stir until absorbed.
5. Add warm stock one ladle at a time, stirring frequently and waiting for each addition to absorb before adding more, about 18-20 minutes total.
6. Stir in mushrooms, remaining butter, and parmesan off the heat until creamy.
7. Garnish with parsley and extra parmesan.